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Spaghetti Squash Salad

Spaghetti Squash Salad

Lighter than egg salad, this vegetable filling makes a great sandwich when placed on whole grain bread and topped with Bib lettuce. Scooped on a bed of lettuce, it is a wonderful lunch or dinner course.

Makes about 2 cups.


  • 1 small spaghetti squash
  • 1 celery rib, finely chopped
  • 1 green onion, finely chopped
  • 1 carrot, peeled and minced
  • 1-2 Tbsp sweet pickle relish
  • 2 Tbsp mayonnaise (vegan or egg version)
  • 1/2 tsp dry dill
  • 1/4 tsp sea salt
  • pinch black pepper


  1. Preheat oven to 350 degree F and place whole, washed squash in the center. Roast about one hour, or until fork tender.
  2. Cool squash completely. Cut in half. Using a spoon, remove seeds and scrape pulp onto a cutting board.
  3. Chop squash roughly to cut any long strands of squash. Measure out one cup of the chopped squash and place in a medium bowl. (Reserve remaining squash for another purpose.)
  4. To the squash, add celery, green onion, carrot, relish, mayonnaise, dill, salt and pepper. Blend well and chill thoroughly. Serve within 2 days.

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